BBQ Shrimp

BBQ shrimp is roasted with bold spices and coated in a rich butter sauce. A quick, flavorful dinner perfect for soaking up with bread!

Prep: 15

Cook: 10

Total: 25

Servings: -6 servings

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Ingredients

For the Shrimp:

2 pounds raw jumbo shrimp 16-20 per pound, deveined, peeled, tails left on*
1 tablespoon canola oil or similar neutral cooking oil
1 teaspoon smoked paprika
1 teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon kosher salt
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper

For the Sauce:

6 tablespoons unsalted butter cut into 4 pieces, divided
4 cloves garlic finely minced
4 green onions thinly sliced, with white/light green and dark green parts divided
3 tablespoons Worcestershire sauce
2 tablespoons freshly squeezed lemon juice
Lemon wedges for serving
Crusty French bread sliced, for serving

Instructions

Place a rack in the center of the oven and preheat to 450°F. Line a rimmed baking sheet with parchment paper.
Pat the shrimp dry. Place in the center of the prepared baking sheet, then toss with the oil, smoked paprika, chili powder, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Spread into a single layer. Set aside.
While the oven preheats, ensure that you have every remaining ingredient prepped and near the stove.
Once the oven is preheated, place the shrimp in the oven and roast 3 to 5 minutes, until the shrimp are just barely cooked through; they should turn pink and opaque and tighten into a "C."
As soon as the shrimp go into the oven, make the sauce: In a small saucepan over medium-low heat, melt 1 piece of the butter. Add the garlic and the white/light green parts of the green onions. Cook until fragrant, about 30 seconds.
Turn off the heat. Whisk in the Worcestershire sauce and lemon juice.
Working 1 piece at a time, continue to whisk in the butter, waiting until each piece melts fully before adding the next. Be patient, as it will take each piece will take longer than you expect to melt (this gradual process gives you a smooth, velvety sauce). Taste and season with salt and/or black pepper to taste.
Pour the sauce evenly over the top of the roasted shrimp and toss gently to coat. Finish with the reserved green onion tops and serve with additional lemon wedges and crusty bread.

Notes

TO STORE: Refrigerate leftovers in an airtight container for up to 2 days.
TO REHEAT: Warm gently on the stove or in the microwave. Be careful not to overcook the shrimp.
*I purchase frozen jumbo EZ peel shrimp, thaw overnight, then remove the shells myself, leaving the tails on.

Nutrition

Serving: 1(of 4)Calories: 368kcalCarbohydrates: 8gProtein: 32gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 331mgSodium: 1754mgPotassium: 450mgFiber: 1gSugar: 2gVitamin A: 1511IUVitamin C: 8mgCalcium: 161mgIron: 2mg